Directions

Sift together the flour and icing sugar and set aside. Whisk together the egg yolks, buttermilk and vanilla, then pour into the flour and whisk together to combine.

Beat eggwhites till you have soft peaks, then use a large metal spoon to carefully fold them into the pancake batter. Set this aside for now.

Peel the peaches and cut them into segments (eighths if you have large fruit, sixths if you have small). Combine the sugar, orange juice, orange zest and Grand Marnier in a large frying pan and bring to the boil.

Cook syrup for 1-2 minutes or till it is slightly reduced and syrupy, then add the peaches and cook them for 1-2 minutes on each side till they are softened and glazed. Remove the peaches and add 2 tbsp water to the syrup, reduce the heat to low and stir the water through till the syrup has dissolved into the water.

In a seperate frying pan or griddle, heat half the butter and oil over low-medium heat and fry 1/4 cup of the mixture at a time, cooking each side for 2-3 minutes or till golden brown.

Once the pancakes are done, serve them with a few wedges of glazed peaches on each plate, drizzling with the syrup. Serve with ice cream or cream fraiche if you want a little more decadence

Recipes

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